Chicken/5 recipes

Chicken breasts wrapped in ham and bacon, baked in mushroom-sour cream sauce, then sealed in puff pastry packets until golden. An impressive two-stage dinner party main.

Tuscan lemon chicken marinated overnight in olive oil, lemon, garlic, and rosemary, then roasted until the skin turns golden and crisp. Bright, herby, and simple, a sunny Italian roast for any night.

Five-ingredient baked chicken breasts coated in a sticky honey-mustard-curry glaze. Just 10 minutes of prep, one hour in the oven, and dinner is handled for the whole family.

Easy chicken souffle uses canned cream of mushroom soup as a shortcut béchamel, folded with whipped egg whites and shredded cooked chicken for a light, fluffy weeknight main.

Paprika fried chicken with a crisp, smoky crust: chicken pieces dredged in paprika-seasoned flour and fried in deep oil until golden brown. Classic Southern fried chicken with a Hungarian twist.

Gingered chicken salad with cubed cooked chicken, snow peas, bean sprouts, mushrooms, and scallions tossed in a fresh ginger-soy-sesame dressing. A 15-minute light Asian-style lunch salad.

Flaky crescent rolls stuffed with a cream cheese, cheddar, sour cream, and chicken filling with chopped olives, brushed with butter and Parmesan. A crowd-pleasing appetizer or finger-food dinner.

Lemon mustard chicken breasts marinated in lemonade, coated in whole-grain mustard and pecan breadcrumbs, pan-fried in walnut oil with a cream mustard sauce.

Flattened chicken breasts rolled around melty mozzarella and fresh asparagus spears, then pan-seared until golden. Just 3 ingredients, 45 minutes, and a stunning dinner for two.

Slow cooker robusto chicken: chicken breasts braised in Italian dressing, then served over creamy parmesan-sour cream egg noodles. Five ingredients, dump-and-go weeknight dinner.

Classic Louisiana Jambalaya made with andouille sausage, chicken, and the Creole trinity (onions, celery, green peppers) over rice. Traditional techniques for both brown and red jambalaya versions with detailed step-by-step instructions.

Roasted Cornish hens stuffed with lemon, garlic, and rosemary, basted with honey-lemon glaze and finished with a white wine pan sauce. Elegant individual portions for special occasions.

Chicken with a hint of lemon and basil that goes hand in hand with the summer weather.

Oat-crusted Mexican chicken breast baked with chili powder and paprika, served with a fresh tomato, green pepper, and lemon relish. A crunchy, spiced chicken dinner with a no-cook salsa topping.

Pollo pibil: chicken quarters rubbed with Yucatan recado colorado, wrapped in banana leaves, and slow-baked until the meat falls apart. A Mayan pit-roasting tradition adapted for the home oven.

Barley cheese soup with broccoli, carrots, pearl barley, and a creamy cheddar finish. A hearty 30-minute soup that's surprisingly filling thanks to chewy barley and melty cheese.